Brad's stuffed chicken florentine. Gently pound so the chicken is easy to fill and seal. Split the filling mixture in half. Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender.

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Searing the chicken seals in moisture, and the filling is bursting with flavor. Spinach, sun dried tomato, and gooey mozzarella provide a departure from ordinary chicken breasts. This Florentine stuffed chicken is filled with a deliciously cheesy spinach mixture, and toasted pine nuts, then wrapped in prosciutto and baked! You can have Brad's stuffed chicken florentine using 20 active ingredients and 7 steps. Right here is how we achieve.

Active ingredients of Brad's stuffed chicken florentine

Step by step. of prepared hollandaise sauce.
Step by step. of asparagus spears.
Detaile. of Greek seasonings.
Detaile. of oil.
Guidelines. of For the pasta.
Detaile. of fettuccine.
Step by step. of olive oil.
Step by step. of Italian seasonings.
Instructions. of garlic powder.
Directions. of sea salt.
Step by step. of For the chicken.
Detaile. of boneless chicken breasts.
Guidelines. of Lemon pepper.
Step by step. of lg shallot, fine chop.
Guidelines. of baby spinach, chopped.
Step by step. of minced garlic.
Instructions. of granulated chicken bouillon.
Instructions. of ricotta cheese.
Directions. of Italian bread crumbs.
Instructions. of Lemon wedges.

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Be the first to review this recipe. Stir until cheeses are melted and everything is combined.

How to Process To Make Brad's stuffed chicken florentine

Start by heating a fry pan on med low. Add 1 tsp oil. Add shallots. sauté 4 minutes. Stir often. Add spinach, bouillon, and a half cup water. Cover and cook 5 minutes. Uncover, and cook until liquid is almost completely reduced. Remove from heat. Mix in ricotta cheese. Set aside.
Cut bottom third off of the asparagus. Place in a baking dish. Sprinkle with olive oil, and Greek seasonings..
Preheat oven to 425..
Butterfly chicken breasts. Pound with a mallet to even out thickness. Sprinkle inside of chicken with lemon pepper. Evenly divide cheese mixture and stuff chicken breasts with it. Fold back closed and place in a baking dish. Cover tops with bread crumbs..
Place chicken and asparagus in oven at the same time. Bake 25 minutes. After that turn on broiler for about 5 minutes to brown the bread crumbs. Watch carefully while broiling..
Bring 4 qts water to a boil. Add fettuccine. Cook to al dentè. Drain and rinse with hot water. Return to pot. Add oil and spices. Toss to coat..
When all is done, plate pasta. Place chicken on top. Squeeze a lemon wedge over the top of everything. Place asparagus on top of chicken. Drizzle with hollandaise sauce. Serve immediately. Enjoy..

Flatten chicken breasts, season with salt and pepper. Loosen, but do not remove, skin from chicken to form a pocket Spoon potato mixture into pocket; pull skin back into place, covering the potatoes. Make the best Stuffed Chicken Florentine with this easy recipe. Find thousands of free, expert-tested, printable recipes on HowStuffWorks.com. Using a sharp knife, cut a horizontal slit in side of each chicken breast half, forming a pocket.

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